Chamorro de Cordero Braseado
Main2 h 55 min4 porcionesMediaSobre esta receta
Chamorro de cordero tierno que se deshace en la boca, braseado lentamente en una rica salsa de vino tinto y tomate con verduras aromáticas y hierbas frescas. Este es el tipo de plato profundamente satisfactorio, de calidad de restaurante, que prácticamente se cocina solo — a fuego lento y bajo en el horno mientras tu casa se llena de un aroma increíble. Perfecto para una acogedora cena de domingo o una ocasión especial que se merece algo verdaderamente impresionante.
Instrucciones
- 1
Preheat your oven to ![325°F]. Pat the lamb shanks completely dry with paper towels — this is key for a good sear. Season generously all over with kosher salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven over ^[medium-high heat] until shimmering. Working in batches if needed, sear the lamb shanks on all sides until deeply browned, about 3–4 minutes per side. Don't rush this step — good color means great flavor. Transfer the seared shanks to a plate and set aside.
- 3
Reduce the heat to ^[medium]. Add the diced yellow onion, carrots, and celery to the same pot. Cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes. Scrape up any browned bits from the bottom of the pot as you stir.
- 4
Add the smashed garlic and tomato paste. Stir and cook for 2 minutes until the tomato paste darkens slightly and becomes fragrant.
- 5
Pour in the dry red wine and bring to a boil, scraping the bottom of the pot thoroughly to release all the browned bits. Let it simmer vigorously for 4–5 minutes until the wine reduces by about half.
- 6
Add the crushed tomatoes, chicken or beef stock, bay leaves, rosemary, thyme sprigs, and 1 tsp of kosher salt. Stir to combine. Nestle the seared lamb shanks back into the pot — they should be at least halfway submerged in the liquid. If not, add a splash more chicken or beef stock.
- 7
Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven tightly with its lid and transfer to the preheated oven. Braise for 2 to 2.5 hours, turning the shanks once halfway through, until the meat is completely tender and falling off the bone.
- 8
Carefully remove the shanks from the pot and set aside. Discard the bay leaves, rosemary, and thyme sprigs. If you'd like a thicker sauce, place the pot on the stovetop over ^[medium-high heat] and simmer uncovered for 10–15 minutes until reduced to your liking. Taste and adjust kosher salt and black pepper.
- 9
Return the lamb shanks to the pot to warm through. Serve each shank over creamy mashed potatoes, polenta, or buttered egg noodles. Spoon the rich braising sauce generously over the top and finish with a scattering of chopped fresh flat-leaf parsley and a pinch of lemon zest for a bright, fresh contrast.
